Take Stock Magazine - July/August 2012

JULY/AUG - £3.00

Your TAKE STOCK magazine

JULY/AUGUST

2012

Win

aN OUTDOOR pizza oven worth £690

catering in the great outdoors

We grill ALEX JAMES

Psychology OF MENUS

SCHOOL'S OUT

- GET THE KIDS IN

THE BEST OF BRITISH ISSUE

LIMITED EDITION OLYMPIC GAMES BOTTLES. STOCK THE UK’S NUMBER ONE SOFT DRINK.*

Coca-Cola, Coke, Coke Zero, Diet Coke, the design of the Coca-Cola Contour Bottle and the Dynamic Ribbon device are registered trade marks of The Coca-Cola Company. *Nielsen Total Coverage MAT w/e 31.12.11

Visit us online

TAKE STOCK

www.takestockmagazine.com

Hi &

welcome...

I was excited by the launch of Take Stock, but nothing prepared me for the amazing reaction we’ve had following the first edition.

T

hanks so much for your comments

This edition’s business booster really is

and feedback, I’ve been overwhelmed

'novel' and our article on the tricks of

by your kind messages and delighted

increasing food sales through menu styling

so many of you found the magazine

is a fascinating read.

informative as well as entertaining.

We have an amazing array of competitions

In between producing this bumper summer edition I’ve been out and about. At Nigel Howarth’s Fantastic Food Show I had the

on page 43 including an outdoor pizza oven which would actually look pretty good in my garden.

pleasure of meeting both Matthew Fort and

I hope you enjoy our second edition even

Tom Parker Bowles who have launched their

more than the first - keep your comments

own extremely upmarket pork scratchings.

coming, I love to hear from you.

This issue we carry on our love affair with British catering and in honour of British Food Fortnight, present our 14 favourite

Follow us on

And keep visiting the website which we are constantly updating with tips, recipes and new articles.

Brit-Dishes. On pages 23 - 27 we have

Finally, special thanks go out to our twitter

suggestions for making the most of

followers on @takestockmag for sharing

outdoor dining opportunities and on

your top tips and recipes with us and letting

pages 31 - 33, our fantastic five tips for

us put them on the website for all the readers

successful catering for families.

of Take Stock to share.

With the Olympics about to start we are

Have a lovely summer!

Contributors details Published by the cucocrew Nesfield House Broughton Hall Skipton BD23 3AE www.cucocrew.com hello@takestockmagazine.com

delighted to grill rock star Alex James from Blur who are the lead act for the closing ceremony. And to celebrate the Olympic sailing this summer we have a fantastic seafood feature on page 10.

Editor Mags Walker

Digital Director Martin Pownall

News and Features Rebecca Cooper Julie Frankland Chris Tate Hazel Rycroft Jack Walker

Brand Liaison Nick Halliday David Jackson

Art Director Richard Smith

Research Leah Sandamas

Production Miles Sharples

Take stock magazine 03

47

48

Contents Food and Drink

40

Fairway serve up a top class burger

16

In praise of Brit-Dishes

20

Blue sky thoughts for outdoor food

23 - 27

Make everyday 'sundae'

10

29

Features Britannia rules the waves - a celebration of UK seafood

10 - 11

School's out - so get the kids in!

31

Menu management secrets

34

Petal power - foraging edible flowers

48

Family Business

23

Four generations of Total Foodservice

13

Hensons launch 'Love it' salt beef campaign

14

Harlech boosts meat range

15

Fun

14 04 Take stock magazine

We Grill Alex James Your chance to win a pizza oven, a paella kit and copies of Alex James' new book

40 - 41 43

23

16

Every Issue Calendar

6-7

News Round Up

9

The Stock Market - all the latest products

18

Deepest Cuts - special offers from Fairway

17

Business Booster - a 'novel' approach to attract customers

37

The Stock Exchange - men's health special 38 - 39 Big Boys Toys - the biggest outdoor kit on the market Wine Words - Rule Britagne!

47

Food for Thought

50

Recipes Baby clam spaghetti Steak and kidney pudding

11

44 - 45

11 22

Paella 25 Lavender shortbread biscuits

49

Lavender chicken

49

37

34

38

31 Take stock magazine 05

Calendar 2-8 6-8 6-8 July

Childhood obesity week National Childhood Obesity Week.

www.national-awareness-days.com/ national-childhood-obesity-week.html

7-8

July

WIMBLEDON finals Serving up strawberries and cream, smashes and aces its the Wimbledon Finals Weekend.

www.wimbledon.com

July

July

Foodies Festival - Tatton Park Foodies will be showing off the best of Cheshire and beyond in the beautiful grounds of Tatton Park on July 6, 7 and 8.

British F1 Grand Prix Silverstone Motor Racing

www.silverstone.co.uk

www.foodiesfestival.com

11-13

July

LACA Conference The theme for this year’s event is 'The Taste of Tomorrow' and will be looking at ways school meal providers are adapting to the many changes that have affected the service in recent years, while not losing sight of the fact that we still need to deliver nutritious, healthy and tasty meals to thousands of school children every day.

15-22

July

The Open Championship 2012 - Royal Lytham & St Annes The Open Golf Championship www.theopen.com

www.laca.co.uk/events/conference

21

July

King George Day - Ascot race course Featuring The King George VI & Queen Elizabeth Stakes and the Ascot Summer Cocktail Party www.ascot.co.uk

21-27

July

Whitstable oyster festival - Whitstable The famous Whitstable Oyster is one reason why the Kent coast town is synonymous with superb food.

http://whitstableoysterfestival.co.uk

27-29

27 -12

The Big Cheese Festival is set in the historic town of Caerphilly. Musical fanfair, falconry display, folk dancing, street acts, fire eating, and food tasting. Also includes the famous 'Great Cheese Race'.

27 -12

July The Big Cheese Festival - Caerphilly, Wales

www.caerphilly.gov.uk/bigcheese

06 Take stock magazine

July British Food Fortnight

Aug

July 2012 summer Olympic Games - London

Aug

JULY - AUG 6

3-27

7-11

Aug

Aug

Aug

The Big Onion - Elveden Shopping Courtyard

The Fringe Festival - Edinburgh Edinburgh Festival Fringe

Over 50 fantastic East Anglian food and drink producers, including Pinney's of Orford, Breckland Orchard, Jackpots, Copella Juice, Wolf Brewery and many more.

www.edfringe.com

www.bigonionfestival.com/index.html

The Great British Beer Festival - Earls Court, London The Great British Beer Festival is proud to be the biggest and best UK ale event.

http://gbbf.org.uk

10-12

Aug

Foodies Festival - Dakota Forth Bridge Hotel Foodies help kick off Edinburgh’s famous festival in style by bringing the best in food and drink to the city.

www.foodiesfestival.com

10-18

Aug

Cowes Week - Cowes Cowes Week is one of the largest yachting regattas in the world.

www.globalyachtracing.com

11-12

Aug

South Holland Food Festival - Ayscoughfee Hall Museum & Gardens Entertainment includes, beer tastings, pub grub, pub snacks, live music acts, the odd pub game and much more.

www.food-festival.net

20-27

Aug

Caribbean food week - Nationwide UK's first Caribbean food week

14-15

Aug

BRITISH FIREWORK CHAMPIONSHIPS - Plymouth Six finalists battle it out with their own demonstrations. Free to attend with a wide range of restaurant and hospitality facilities.

www.britishfireworks.co.uk

27

Aug

BANK HOLIDAY

29 -9 Aug

Sept

2012 Paralympic Games

Take stock magazine 07

Do you want great quality, famous brands & a wide range at breakfast?

KEEP IT For more information on merchandising solutions call the careline 0800 7836676 www.kfoodservice.co.uk

Breakfast is the most important meal of the day. Quality & freshness are crucial to achieving satisfaction.

Kellogg’s Portion Paks are the way to offer customers their favourite cereals in a hygenic, single-serve branded pack.

Kellogg’s new merchandising unit is now available in either a one or two tier stand.

© 2011 Kellogg Company

‘Grey pound’ Food provenance gaining importance

is king A

on British menus

recent survey has found that outlets are giving diners a choice of innovative dishes with bold flavour combinations together with information about the ingredients they

F

oodservice operators can benefit from the UK’s ageing population as a him! survey has found that the 55-64 age

group spend more on dinner than any other age group. On average, they spend £16.70 a head, closely followed by the 65+ age group who spend £16.44 and the 45-54 age group who spend £15.42.

Paul Backman, director of services at Horizons, explains why these customers are so valuable, “older demographics typically have larger amounts of disposable income to spend on eating out as they no longer have the financial burdens of families to support, are typically mortgage free and have significant amounts of free time.” He underlines the opportunity they provide to outlets, “retired populations may be willing to visit foodservice establishments outside peak hours, providing opportunities for operators to increase their non-core hour revenues.”

Nation’s menu favourites revealed

are using.

Favourite dishes remain the same, but the descriptions of them on menus have changed with additions such as weight and provenance. In addition, 39% of establishments now include calorie information on their menus.

Details of food identity and local sourcing can be seen with dishes such as ‘outdoor reared British pork sausage,’ or ‘ fish and chips from a sustainable source’. A key trend identified by the report is to give food special status using names such as ‘posh chicken kiev’ and ‘artisan sorbet.’ You can read more on this topic by visiting www.takestockmagazine.com

The fry's no limit for rapeseed oil

T

here's a bright future for rapeseed oil,

in popularity, with top chefs such as

as our green and pleasant land turns

Raymond Blanc and James Martin amongst

bright yellow once again.

its devotees. And given its health and taste

Native rapeseed oil looks set to rival olive

credentials and its domestic provenance,

oil as a bumper UK crop is combined with

is there any wonder?

an increase in demand from Europe.

It is not just in the UK that rapeseed has

Extra Virgin Olive Oil from the olive groves

become the oil of choice - it is gaining

of Tuscany has long been considered the

popularity overseas too where olive oil’s

benchmark for both cooking and dressing.

demise is set to be rapeseed’s gain.

With its fruity characteristics and evident

Consumers in Europe feeling the financial

health benefits due to high levels of

squeeze have opted for cheaper alternative

monounsaturated fatty acids, it is scarcely

oils, which has had a dramatic effect

a surprise that it is one of the most widely-

on consumption levels.

used oils in the world. However, the lack of

Figures from the Olive Council

a domestic olive crop in the UK means that

show prices of olive oil have

we must import from abroad, at great cost to

dropped by 12% year-on-year

both the environment and our national GDP.

in Spain, 5% in Greece

enurama has announced the

Fortunately, what Britain lacks in olives it

and 38% in Italy.

top ten dishes found when

more than makes up for in rapeseed, a vivid

So if you are not already

eating out of home.

yellow crop related to the cabbage and

using rapeseed oil

Traditional favourites are still leading the

turnip which can be seen in abundance in

why not give

way with burgers taking top spot and

the British countryside during the April-June

this native

pizza and fish and chips following. Other

season. Rapeseed produces a beautiful,

oil a try?

popular choices on the list, which is

golden-coloured oil with a subtle nutty taste,

comprised of dishes most commonly

and can be used in all the same ways as olive

seen on pub, restaurant and hotel menus

oil. In fact, with its ideal 2:1 ratio of omega-6

across the UK, included steak, chicken

and omega-3 fatty acids, it is considered one

curry and roast dinner.

of the most heart-healthy oils in production.

Visit www.takestockmagazine.com

Rapeseed oil has undergone a recent surge

M

to see the top ten.

Take stock magazine 09

fairway news

Britannia

Rules the Waves

Chris Tate talks to Brad Vickerman, Fish Manager at Fairway member Charles Saunders about the secrets of great seafood.

10 Take stock magazine

fairway news

T

he sea has always yielded great

“Big sellers for us are Tilapia, which is an

rewards for Britain and our Olympic

African freshwater fish and Pangasius, a

Sailing team aim to keep that tradition

farmed catfish from Thailand,-both are

by netting gold off the Dorset coast this

really popular with that market.”

summer. Three times gold winning sailor Ben

While such far-flung fish are frozen, when

Ainslie began the Olympic Torch’s procession

it comes to shellfish Brad only deals in the

by holding it aloft at Land’s End and is tipped

freshest from our own shores.

to lift gold again when the sailing starts at

“Shellfish are just so versatile - clams, razor

Weymouth and Portland on July 29.

and surf clams are great seafood and will

So what better time to focus on the treasures

go really nicely in risottos or spaghetti dishes.”

that live beneath the waves, both at home

And here’s a simple recipe which proves that

and abroad?

fact and can be served either as a starter

Seafood is always high on customer minds

or main.

when the sun shines and returned holidaymakers talk dreamily of grilled sardines on

For further information on Charles Saunders, log on to www.charles-saunders.com or

never been easier thanks to efficient delivery

Baby Clam Spaghetti

systems which can bring fresh or frozen to

Fresh spaghetti 500g

Portuguese docksides, moules and frites by the Med or calamari at beachside tavernas.

telephone 0117 971 5454.

And putting fish firmly on your menu has

your door, anywhere in the country.

Fresh baby clams 1kg

Pausing from his duties for suppliers Charles

Garlic 3 cloves peeled

Saunders, fish manager Brad Vickerman,

Tomatoes 1 tin chopped

gave his top tips for value during the

Virgin olive oil 100ml

coming months.

Salt and ground mixed pepper

“It has to be that British favourite - fresh cod.

Mild smoked paprika pinch of

It’s just such good value at the moment

Flat leaf parsley 1tbsp chopped

compared to other white fish prices,” he said.“Because there’s been so much on TV

METHOD

about sustainability and using alternatives

█ Clean clams and add to tbsp hot oil,

such as ling or whiting, the price of cod is

cover and shake until shells open. Discard

now relatively low. Sometimes it can even be

closed clams. Remove clams and strain

cheaper than pollock, which is amazing.

“Sea bass and turbot are two other fish which

juice, keeping both.

are well priced at the moment.

█ Heat remaining oil and infuse with

“The power of what a chef has featured on TV affects demand dramatically - for example red gurnards were on the telly the other day and the market price went up instantly by £4 a kilo!”

Interestingly, Brad said currently two of the most popular fish they sell are from much more exotic climes than British or Atlantic waters, due

: s t c a f t s a F

the re one of aunders a S s e ed rl a sh h C establi nd longest a st est. e g W ig b e South hants in th rc e nd a m sh sh fi lling fre e been se v a h . y rs e a h e T 0y for over 10 frozen fish

garlic until cloves brown before removing them. █ Add the tomatoes, clam juice and seasoning and simmer for 30mins. █ Meanwhile cook the spaghetti, then two minutes from al dente add the clams and parsley to the tomato sauce to warm through.

to the knowledge and enthusiasm of

█ Combine pasta and sauce and serve

immigrant buyers.

with finger bowls.

Take stock magazine 11

For orders, help or advice call us 0844 499 4414 or visit www.simonjersey.com Simon Jersey is proud to be part of the Kwintet Group, Europe’s biggest corporate uniform supplier.

Chocolate Qualitas Suiting, prices from £26.99

Prestige Bib Woven Aprons, from £8.09

Uniforms that make people look good and feel great in the workplace.

Teal Ovals Semi-Fitted Open Collar Blouse, online price £25.19

Get every member of your team ready for action with our high quality and exceptionally diverse range.

Teal Unisex Chef’s Jacket, from £10.79

Everyone has their own role to play as part of the team to make your guests feel special.

Unisex Polo Shirts, prices from £6.29

Providing outstanding service for over 40 years to the hotel and catering industry.

fairway news

Serving you for longer than the Queen's reign Fairway family member Total Foodservice has reached a new milestone as the business is handed over to the fourth generation of the family that founded the firm back in the 1920's.

S

imon Howarth, deputy managing director, is taking over the reins as current managing director, David Pratt, retires after 40 years in the food service industry.

It was Simon’s great grandfather, George Henry Howarth, who first established the business almost a century ago, selling fruit preserves by horse and cart to shops local to his jam factory in Huddersfield. Today, the company employs 110 people and has an annual turnover of £15m.

Says Simon: “The heritage of our business is a source of great pride.

To become the fourth member of my family to lead the business has been a lifelong goal and I’m looking forward to the challenges it will bring.

“I’d like to thank David for the exceptional drive he has shown in leading the business over the past 16 years. He will be sorely missed.”

In 1990, David joined Howarth Catering Services, as the business was then known, after 25 years of working for various wholesalers in South Wales. He was elected to the board as commercial director in 1992 and became managing director in 1996.

Adds David: “My time at Total Foodservice has been the most exciting, challenging and enjoyable years of my career. I can leave the firm in the secure knowledge it is at its most successful to date and will continue to grow under the leadership of Simon and the whole board.

“I’d like to thank all of the colleagues, suppliers and customers I have worked with, past and present, for their friendship and support, and I wish Simon and the team all the success they deserve.”

Total Foodservice recently opened a 36,000 sq. ft. flagship depot in Clitheroe, Lancashire, positioning it for continued expansion.

All enquiries should be directed to 01254 828330 or via www.totalfoodservice.co.uk. t and David Prat orth Simon Haw

Take stock magazine 13

fairway news

Beef it up Hensons launch 'Love it' campaign

A

nationwide PR campaign called 'Love it' to promote salt beef is being launched this summer,

championed by chefs, restaurateurs, wholesalers and popular food writers.

Jack Foster, head chef at the Serpentine Bar & Kitchen, The Brass Rail, which is Selfridges' in-store deli, Hensons Foodservice and others will be giving their top advice and recipes to people visiting saltbeef.com.

The website for the campaign will include information on where to eat salt beef, where to buy it and how to cook it.

If you’d like to try this delicious meat for yourself, call your local Fairway member.

For further information or to order Salt Beef telephone 020 7609 2299

Totally Safe

T

otal Foodservice, a member of the

L-R Jocelyn Barker (representing sponsor Alaska Seafood), Richard Allen and Andrew Green, chairman of Craft Guild of Chefs.

Fairway family that operates from depots on either side of the Pennines,

in Clitheroe, Lancashire and Huddersfield, West Yorkshire, has won the International Safety Award for 2012.

Presented at a glitzy banquet at London’s Grosvenor House, it is the second year in a row that the fourth generation family firm, which had to submit a 10,000 word

L-R: Simon Howarth Managing Director, Paul Nowell Operations Director, Alex Botha Chief Executive at the British Safety Council Peter Kozlowski Operations Manager

health and safety report to an international

customers that they are immediately aware

judging panel as part of the award process,

of our high standards, as health and safety

has gained global recognition for its health

incidents can cause undue disruption to the

and safety practices. Total Foodservice was

fulfilment of orders. We are dedicated to

one of just 549 businesses honoured from

making our service as reliable and flexible

throughout Europe, the Middle East

as possible.”

and America.

On a personal note, Paul adds: “I’m also

Says Paul Nowell, who recently joined Total

incredibly proud to have become a director

Foodservice’s board as operations director

at Total Foodservice. It’s quite an achievement

having previously worked as a site manager

for a lad from a working class background.

at Huddersfield depot: “We are incredibly

I’m on a steep, but enthralling learning curve

focused on keeping our employees safe

and it’s great to be involved right at the

and over the past year we have had our

heart of the business.”

lowest accident figures ever, well below the industry average.

For further information on Total Foodservice,

“The whole team was ecstatic to secure

log on to www.totalfoodservice.co.uk or

this accolade again. It’s important to our

telephone 01254 828330.

10 Take stock magazine 14

La Collette customer scoops top award

R

ichard Allen, from Jersey’s Grand Jersey Hotel & Spa, was victorious at the 2012 Craft Guild of Chef’s

Awards, winning the coveted Restaurant Chef award.

The Grand Jersey Hotel & Spa is a customer of Jersey foodservice company and Fairway member La Collette. As executive head chef of the five star hotel, Richard’s key areas of responsibility include the 140 cover brasserie Victoria’s, 30 cover three Michelin starred, three AA rosette Tassili Restaurant, a champagne lounge and a terrace barbecue kitchen in the summer. This is in addition to in-room dining and conference and banqueting catering, which can total 200 covers.

fairway news

Harlech boosts meat range

One for the Pot Harlech Foodservice has launched its own brand of tea bags and coffee beans.

The new range comes under the label of 'Celtic Blend' (teabags) and 'Celtic Roast', which is made with 100% Rainforest Alliance Certified Arabica beans for a smooth yet rich drink with an enticing aroma.

It is sold in 6 x 1kg cases, while 'Celtic Blend' teabags come in packs of 1100 round bags.

H

arlech Foodservice has acquired award-winning wholesale and catering butchery Bwydlyn, a North Wales neighbour, to increase its fresh meat offering.

During its 15 year trading history, Bwydlyn has achieved a loyal customer base built on its reputation for Welsh lamb and quality beef cuts. Andrew Foskett, managing director of Harlech Foodservice says: “The acquisition will give our customers added confidence in purchasing meat from Harlech, based on quality and price. We also intend to invest heavily in a new state-of-the-art processing plant that will give us more flexibility to produce bespoke products.�

Harlech customers call 01766 810810 to place your meat order.

The coffee products have an accompanying range of promotional merchandise from swing signs to posters, designed to help promote both the label and serving establishments.

For more details please contact Harlech Foodservice on 01766 810810.

Take stock magazine 15

fairway news

Fairway Serve Up Top Class Burger

F

airway have launched an instant classic

traceability all the way back to the farm

For example, use of a clam griddle limits

with their A grade, 100% Aberdeen

where the animal was reared.

surface area shrinkage because the heavy

Angus, Restaurant Burger.

Only forequarter, hindquarter, steak, middle

lid presses the meat flat during cooking,

Ideally pitched for the summertime market,

and fore rib are used and are visually checked

whereas an open flat plate allows the burger

this big, meaty 168g* burger has a hearty

by skilled butchers to ensure the perfect mix.

to contract. However the final cooked

'homemade' look to match the carefully-

As part of Fairway’s commitment to quality,

weight hardly differs using either method.

sourced quality ingredients.

samples from each batch of burgers are

And even with the intense heat of outdoor

And it also solves one of life’s great riddles -

sent for lab analysis, so you can be confident

grills or barbecues, the Restaurant Burger

by arriving frozen and oval, yet cooking into

every pack of 30 Restaurant Burgers you

will still keep its attractive size and shape.

a neat round shape to fit perfectly into

order has been made with the greatest care

Fairway's new sour dough buns are an

one of Fairway’s range of plain or seeded

and attention to food safety.

attractive alternative to standard sesame

Gourmet Buns.

Different cuts of meat contain different levels

seed top breads and come either plain or

The raw oval shape is necessary to allow

of fat and water, but the use of visual lean

as a multi-seed version with a tasty mix of

for the stretching and shrinking of meat

meat in the Restaurant Burger substantially

linseed, millet and poppy seeds for that

fibres during cooking, which when viewed

cuts shrinkage during cooking. Visual lean

healthy rustic look.

in reverse, explains why traditional raw

is a term used to describe meat assessed by

So when combined with salad, toppings

round burgers end up oval!

experienced professionals who make a

and complimented with Fairway chips, the

The Restaurant Burger uses only the finest

'visual' judgement on meat content. They

new Restaurant Burger delivers an upmarket

Irish, grass fed beef and is from quality cuts

ensure Fairway burgers contain only the

classic perfectly suited to your sizzling

designed to produce maximum beefy flavour

very best cuts.

summer menu.

and a perfect texture. A comprehensive

Shrinkage for a burger cooked from frozen

history of each animal provides full

can vary depending on cooking times and

*Other sizes are available to meet all

styles as well as the burger recipe itself.

your catering needs.

Check out our fantastic offer on our 'Deepest Cuts' page opposite.

16 Take stock magazine

Great offers and promotions are always available from Fairway wholesalers

KEEP UPDATED BY FOLLOWING US ON TWITTER

lots more offers FROM YOUR LOCAL TEAM

At the height of the barbecue season we are delighted to offer you a sizzling discount on the brand new A Grade Restaurant Burger as well as savings on delicious desserts.

FAIRWAY LEMON MERINGUE PIE

FAIRWAY a grade restaurant burger

10% OFF FAIRWAY CARaMEL CAKE

10% OFF

10% OFF

Call your local telesales team and place your order now!

14 Take stock magazine

The Stock Market: What's hot this summer

Invest in sharing Easy Tiger! new bite - sized Asian snacks from Fairway Ideal for buffets and conferences, as a light healthy starter, an accompaniment to an Indian meal or as part of a sharing platter.

T

he 'Easy Tiger' range includes vegetable spring rolls: a blend of premium oriental vegetables, stir-fried in a light soy sauce and wrapped in a light yet crisp chinese pastry, together with

duck spring rolls. Indian treats include vegetable pakoras which are an authentic combination of mouth-watering mixed vegetables in a lightly spiced garam flour batter bursting with the flavours of India.

Vegetable samosas and onion bhajis are also available as 20g or 50g pieces and come in 1 x 2kg packs that contain approximately 100 20g pieces or 40 50g pieces. They are both oven baked at 200°C

170°C for two minutes. Spring rolls come in 1 x 2kg packs and have

for 10 minutes. Vegetable pakoras come in 1 x 2kg with 100 pieces per

approximately 100 pieces per box. They can be oven baked at

box and can be cooked at 200°C for 10-12 minutes or fried

210°C for 10-12 minutes or fried at 170°C for 2-3 minutes.

Chilli Mango Prawns from Pacific West

P

acific West is delighted to launch Chilli Mango Prawns to accompany its Prawn Twisters, squid products and crispy battered soft shell crab. The butterflied prawns are spread

with a spicy mango chilli jam and are hand crumbed. They are perfect to serve as a starter, buffet option or combo meal.

Packed in 10 x 500g they can be oven baked at 220°C for 14-16 minutes or deep fried at 180°C for 4-5 minutes.

18 Take stock magazine

The Stock Market: What's cool this summer

Frozen Assets

Real British Tea Shop Treats from Sidoli

S

idoli have launched a range of frozen loaf cakes which can go from freezer to table in just 20 minutes. Ideal for afternoon tea or as a dessert, the cakes come in four delicious flavours: Cherry & Almond, Toffee & Pecan, Lemon

Drizzle and Sticky Ginger. The Toffee & Pecan Loaf Cake is the gooiest of toffee cakes, made with vanilla flavoured fudge pieces to give a great melt in the mouth experience. The cake is smothered with lashings of toffee sauce - to hold the topping of chopped pecan nuts.

The cakes need 20 minutes defrosting time and can be kept for three days.

Muffins

in convenient bags

from Kara

K

ara Foodservice has launched packs of mini muffins in clear bags meaning exact portion control for the caterer. Being bulk packed in

separate bags means muffins can be distributed and any that are left can be put back in the freezer. Frozen for convenience, once thawed, the mixed flavour muffins can be served as a hot sweet buffet item or as a mini dessert with custard or ice cream. The muffins come in 2 x 36 packs of each flavour together with 12 clear bags and labels.

Take stock magazine 19

Treacle

and Roast Beef udding Yorkshire P juicy with served pink and Sirloin or fore rib gravy. ds and traditional puffed, crispy pu Roast on a bed of Celebrity twist and herbs as Jamie vegetables, garlic extra rich gravy.

Oliver does for an

Spon Comfo ge rt in a b owl. Th is a nati is swee onal in t sticky stitutio dessert n and o Roux Jn ne of M r's child hood fa ichel Top tip vourite - contr s. a s t h o t with c with an old and ice crea serve m. To c sweetn ut throu ess why gh the n o t try a b such as itter ice marma cream lade or lime.

Let's praise the best of

Brit-Dish and

Chips

brittle, cased in n e lt k c with sa Haddo asoned Cod or e s n e r th y batte ar. crunch n lt vineg a m f Natha ong fish che and str p o T t is w ity t fries in Celebr ets and hake fill s e s star u ichelin Outlaw t his 2 M a il o d wall. rapesee ck, Corn nt in Ro ra u ta s re

Fish

20 Take stock magazine

Lancashire

H

ot P mb, ca ot rrots an with po d onion tato for s la y ered the ultim cassero ate com le. forting Celebr ity twis t - Nig local la el Haw mb for orth ins taste an ists on with fre d textu re and sh pick serves led red cabbag e.

Tender la

RD'S

HE SHEP

PIE

lamb minced d over e rk e fo ash n all-tim Fluffy m make a to s le getab and ve ckiston te. favouri lston Bla a G t aking ity twis ary by m Celebr e ordin th f o t u o . lifts this version curried y tl h a lig

To celebrate British Food Fortnight we list 14 national all-stars ... with a celebrity twist.

Cauliflower Dazzling white

sauce and bu

Cheese

florets beneat

h a creamy ch eese eddar topping.

bbling gold ch

Celebrity tw ist - Jason Athe rton of London 's Maze restauran t makes the ch eese sauce using the sous -vide method, leaving it to co ok for 6 hours.

Chicken

Tikka Masala

e always tops th ite exotic dish ur vo fa ’s in ita Br d spices. ix of cream an polls with its m mmer not create a su Top tip - why e babs and serv ke ka chicken tik dish with mini d chapatis? asala sauce an with a jug of m

Bread and B utter Puddi ng

Born out of frugali ty with si this layere mple ing redients d puddin g is a deli favourite c io u s fa . mily Celebrity twist - G ary Rhod blow torc es says u h to crea se a te a bitte r sweet ta of burnt sugar. ste

and Mash Bangers ible dish ple, but irresist

A delicious, sim gravy. ith a red onion often served w uses er rn ist - Brian Tu Celebrity tw de a licious egar to make white wine vin . th a bit of edge tangy sauce wi

Take stock magazine 21

rifle Sherry T erry-soaked

red treat of sh A classic laye es and rich lvety raspberri sponge with ve eam. custard and cr Worrall ist - Anthony Celebrity tw ries udes blackber Thompson incl n. io in his vers for a bit of bite

Steak and KidneyPudding

Delicious domed suet

with melting chunks of

smoky kidney.

pudding filled

prime beef and

Celebrity twist - Hesto n Blumenthal uses slow-cooked oxtail instead of steak.

Ploughma

T

A platter of Br

steamed suet pastry.

n’s Lunch

itain’s best ch

eeses, and crusty brea d perfect for a su nny pub gard en.

Top twist - Pi ccalilli is an ea sy-to-make taste bomb re ady to eat in a week. pickles, salad

ry our Take Stock recipe suggestion below for a combination of oxtail and kidney, glossy gravy and soft,

Steak and Kidney Pudding INGREDIENTS Oxtail 1 cleaned and sliced Ox kidney 250g Beef stock inc red wine Shallots 6 chopped Suet pastry

Breakfast Full English institution and an sh fry up is an

English mustard powder, Salt and pepper

The great Briti all day option.

c cousins by clude our Celti Top twist - In bubble and sliced haggis or featuring fried potatoes. with leeks and squeak made

METHOD █ Flash fry a sliced seasoned oxtail then slowly braise with chopped shallots in a rich red wine and beef stock. █ When meat falls off bone, chill and skim off any fat from gravy. █ Gently sauté 250g of sliced and floured

Apple Crumble

This all time fa

of the easiest

to prepare.

vourite must be

and quickest de

Celebrity tw ist

ox kidney and combine with oxtail, the one

sserts

- chef James M artin uses plenty of ginger to give his crumble a kick.

gravy, a tbsp of fresh chopped parsley and a level tsp of english mustard powder. █ Make sufficient suet pastry, including a tsp of ground black pepper, to line and top a ceramic bowl. █ Spoon in the meat filling, combined with extra water if needed. █ Cover top of bowl with greaseproof paper, tie down and steam for two hours, adding more water to gravy if needed.

22 Take stock magazine

Blue Sky Thoughts To Boost Trade Summer’s here, the sky is blue and everyone’s loving bad barbecues and cheap booze in their own gardens - when they should be in yours!

W

hen the sun shines, every bloke discovers his inner-cook and suddenly weekend afternoons are ruled by the mass munching of burnt bangers, washed down with supermarket specials.

Come early evening, some weary punters may head to the pub for 'a proper pint', but by then the day’s trade has been badly hit.

So the answer is to fight back by making your garden or outdoor space the place for special summertime food and drink.

Give customers a great excuse to escape the dreaded 'Family Barbie' - which we all know usually ends with pink chicken that tastes of petrol and a nasty domestic!

That said, there’s no denying the fun of outdoor eating, especially the smoky magic of BBQ meats and so the first trick is, as ever, give them what they want, but oh-so-much-better-than-Dad-does-it.

And most of all - make it different.

Take stock magazine 23

British barbecue champ John Hargate, who runs the famous BBQ Shack at The World’s End pub, Brighton, gives Take Stock his top BBQ tips.

A

fter working for Gary Rhodes in London, John learned the dark, sticky secrets of Texan barbecuing while

living in the heart of US cattle country and has been running his award-winning south coast Shack for more than a year.

And John kindly gave Take Stock some of his top tips to pass on.

“The first thing is get a barbecue with a lid - otherwise you’re just grilling,” said John, with mild disdain.

“Grilling is at a higher temperature, about 320 degrees F, and all you get is the taste of the meat or marinade, none of that special smokiness. You might as well do it over gas.

“Barbecuing is about gentle cooking at about 220 degrees F and really lets the smoke from flavoured wood and charcoal get into the food.

“You should never have wood or coals beneath the meat - it should be to one side or the other, so nothing gets scorched or bitter.”

John uses huge black monsters made by Green Mountain to produce everything from racks of ribs, through slow-cooked brisket or pork shoulder to melting chicken.

And in terms of attracting trade, one of these industrial beauties would soon win your garden a local reputation for being extra special.

But John said simpler devices can still produce great results to get you mentioned over the garden fence.

24 Take stock magazine

“You can get a great effect with any kettle

He said the importance of keeping the temp

barbecue, but make sure you get one with

low is so sugars in marinades or sauces stay

a good thermometer.

sweet and don’t burn and go bitter.

“Place a bowl of water beneath the meat,

“You can find loads of recipes out there, but

light the charcoal without chemical help and

to make a rub for meats, a rule of thumb is

put on some flavoured wood chips for the first

one third sugars, one third salts and one

quarter of cooking time. Then, when cooking,

third spices.”

just leave the lid down with its vent open.

So why not create your own individual BBQ

“If the temperature gets below or above about

seasonings in your own business name -

220 degrees F then either raise it by letting

you could even get punters to judge their

more air in from the base vents or close

favourites from your personalised range

them to slow the charcoal down.

- or invent their own.

“The smoke from the top vent shouldn’t

On the subject of produce - John was

be white - too cool - or black - you’ve got

refreshingly frank and helpful in these more

a dirty grill!”

cost-conscious times.

“I don’t believe there’s any need to source

All that heat and meat can make a fella

Again, there is an opportunity to create a

expensive organic meats to get great results.

mighty thirsty - so why not pop the classic

special atmosphere and engage diners by

Barbecuing is all about putting so much

cocktail of the Southern States on your drinks

letting them choose their own pizza toppings

flavour into the meat that it’s unnecessary in

menu - Mint Julep.

as the scent from the odd fist of rosemary

my opinion.

It comes in many regional varieties but is

wafts from the hearth.

“With straight-forward grilling that may be

basically Bourbon, broken mint leaves, sugar

different, when you’re just lightly seasoning

and shaved ice all muddled up and strained

the meat before cooking.”

into a tall glass with more ice and a bit more

If you already have an established garden

whiskey - Hot Dang!

grill, John passed on this advice for improved

On the subject of grilling, another way of

results with the meats, burgers and bangers

attracting that summer audience might be

available from Fairway wholesalers:

the grand spectacle of an Argentine Asado

“Never coat meat in prepared marinades or

or Parrilla on your patio. These great dramatic

sauces when you first put it on or those sugars

devices look like something invented by

will burn too quickly. Brush the sauces on at

torturers for the Spanish Inquisition with

the end of cooking to keep the taste nice and

wheels and cranks to lift huge grills laden

sweet,” said John before dashing back to his

with meat above a bed of hot coals for

smoker to turn another wall of ribs.

perfect results.

Returning to the outdoor grill, an alternative

Again - a bit of a crowd pleaser that would

food event would be to produce steaming

get you talked about.

dishes of Spain’s seaside special - paella.

But let’s consider other options to get bums

This is traditionally prepared over an open

on your outdoor bench seats.

charcoal fire in great flat smoke-blackened

Open air pizza ovens are proving a great hit

pans and one of its beauties is the flexibility

and something customers probably won’t yet

of the recipe, so if you want squid, add squid!

have set up next to the neighbours’ fence.

It originated in the Valencia region of eastern

The fragrant smell of wood smoke mixed with

Spain and can be seafood, meat or vegetarian

freshly baked pizzas is bound to lure people

- or most often, a delicious combination of

outside from the bar and there is also the

all three.

chance of winning a reputation for the

And once again, the sight and smell of

best home-made bread they ever tasted.

saffron rice, shimmering vegetables, mussels,

Brick-built ovens are commercially

prawns and chicken cooking in the sunlight

available in a range of sizes and styles and

is well worth going out for.

once assembled the food prep area can be simply covered with a canvas awning to help

With endless possible variations, we

keep the ingredients - and the hardworking

present our own version of this classic

staff - shaded and cool.

on page 27.

Take stock magazine 25

Away from hot options, summer is always a time of salads and sandwiches and again a bit of original thinking could help boost sales by increasing the family fun aspect.

C

reate a bit of picnic magic by

Paella

serving plated cold dishes in wicker baskets or mini-hampers

which can be carried out to your garden.

INGREDIENTS

METHOD

Olive oil

█ Place large paella dish on hot

Onion 1 large diced Garlic 3 cloves chopped Chicken thighs 8 skinned Chorizo sausage 100g chopped Lean streaky bacon 200g chopped Red pepper 1 cored and chopped Paella or long grain rice 250g Frozen peas 50g

outdoor grill and add tbspn olive oil. █ Rub chicken with salt and pepper and fry till golden and cooked. Set aside. █ Brown the chorizo and bacon before adding onion, garlic and red pepper. █ Add half the stock, paprika and saffron together with the rice, salt and pepper

Cooked large prawns 500g

to taste.

defrosted

█ Cover with catering foil and lift grill so

Fresh mussels a dozen Saffron 6 filaments soaked in a cup of water Smoked mild paprika half a tspn Flat leaf parsley 2 tbspn chopped Chicken stock 800ml Lemon 1 Salt and pepper

the dish gently simmers for 15 mins or until rice nearly cooked. █ Add rest of stock, peas, prawns and mussels, and cooked thighs. Cover with foil, simmer and ready in approx 10 mins. █ Garnish with chopped parsley and lemon wedges. █ Tip - don’t stir paella too often as crispy

You could even provide the loan of a blanket, but perhaps less trusting would be to offer pitchers of fresh lemonade or beer to share.

One topic to be tackled every summer is how to combat the annoyance of wasps and other winged menaces when eating outdoors.

While citronella candles are an attractive way of deterring biting flies, wasps are made of tougher stuff.

But one interesting new alternative to the sound of a crackling electric zapper is the Waspinator, a cunning device shaped like a wasp nest which turns the insect’s natural instincts against itself!

Wasps are fiercely territorial so simply place a Waspinator in a tree or wall corner and they will be deterred by the fear of straying into another stripy gang’s turf.

bits around the side of the pan known as

The Waspinator is available from

'socarrat' in Spanish are highly prized!

Amazon for less than £10.

Take stock magazine 27

STOCK UP ON

BESTSELLErS Mars has 4 of the top 20 singles

*

The UK’S \1 Ice Cream Bar*

Celebrate 75 years of the lighter way to enjoy chocolate TM

The UK’s \2 Chocolate brand**

The UK’S \2 Ice Cream Bar*

The ONLY branded coconut Ice Cream available

The UK’s \9 Chocolate brand**

Customer Careline 0845 0450042 www.marsicecream.co.uk *SymphonyIrI Grocery Imp Outlets ex MOL & AOI, value sales, 52w/e July 2012 ** SymphonyIrI EDC SIG Grocery Imp Outlets ex MOL & AOI value sales, 52w/e July 2012

Lazy, hazy days of sundaes Make sure everyone screams for 'ice cream' this summer

m a e r c e c I t importan laying an p is m a re sh "Ice c very Briti long and get y il part in this m nd fa s friends a A r. e m y look e m th su home, m o fr y a aw ak together ing to bre t aren't go a th ts a y e for tr an enjo ". veryone c e d n a k n the ba er, ral Manag an, Gene Tony Lorm ream ed & Ice C Mars Bak

I

ndulgent sundaes, a simple dessert,

flavours and why not include spectacular

new flavours rather than stick to the same

elevating a traditional pudding to a new

sundaes for extra magic. The importance of

one all the time, while a similar number are

level or as part of the quintessentially

impulse buys should not be underestimated.

interested in unusual or exotic flavours. A

English ‘99’ - ice cream is a must have this

Over the summer Brits love a 99, or an ice

further 3 in 10 cite high quality of ingredients

summer, offering numerous additional

cream cone or lolly. Adding to milkshakes

as a purchase driver of the frozen treat.”

revenue opportunities.

or soft drinks to create a ‘float’ are additional

First Choice Food Service offer Red Lion

Innovation, new product development and

novel ways in which ice cream can also boost

Farm ice cream which is made with the finest

a range of unusual flavours has kept ice

trade. As with all ice cream dishes, add-ons

quality ingredients in over 30 flavours. Made

cream in top spot when it comes to desserts.

such as sauces, toppings, wafers and flakes

on a family-run Staffordshire farm with milk

Eaten by 90% of all consumers, ice cream

can increase sales revenue. Mövenpick

from their own Jersey cows, the ice cream is

is a convenient, popular choice for Brits of

estimates that these extras can increase

renowed for its rich dairy flavour.

all ages. It's even weathered the recession,

sales by between 10-20%.

For the ultimate children’s dessert why not

achieving consistent growth up to 2011.

Today’s consumers expect more than the

consider stocking ice cream filled toys.

Mintel forecasts the ice cream market will

traditional chocolate, strawberry or vanilla

Dunns stock Toby ice cream filled toy

grow even further, increasing by 11% to 2016.

options too. Julia Jones, head of customer

characters from Sub Zero which are

You can tap in to this growing market by

marketing at Mövenpick underlines the

enormously popular with children - young

ensuring ice cream is on both children’s

importance of variety and quality to customers,

and old!

and main menus in a wide range of

“Just under half of Brits claim they like to try Take stock magazine 29

IT’S summertime and the living should be easy

Q. How do you save time?

A. Bottle it

Make the most of quality cooking sauces to create global recipes in a flash.

W

ith dozens of from-the-jar sauces on offer, you can mix and match flavours to suit any customers who travel to your door.

█ Why not start with true tastes from the Americas - the home of summer barbecue cooking? █ For the smooth warmth of the Deep South there are sweet and smoky sauces or rustle up the lively, spicy tang of Texas tastes.

Jazz-up chicken with Cajun sauces from Louisiana packed with peppery heat. █ To raise the temperature, slip down across the border to Mexico

for bright tomato salsas or that all-time classic Chilli con Carne. ™/®/designs/© Mars 2012

█ When it comes to the Far East, explore beyond Chinese favourites like Sweet and Sour or Black Bean sauces and venture into the richness of Malaysian Satay, creamy Thai sauces or the clean taste of Japanese Teriyaki. █ A little closer and all the regional delights of India are now only a screw-top away from satisfying your guests’ wildest curry desires. █ Then back home to Europe where Italian food is now recognized as the most popular cuisine in the world.

For information on all our ranges and recipes please visit www.mars-foodservice.co.uk

█ From the simplest tomato and basil through to meaty bolognese, these are also the most versatile sauces which can be adapted to suit your own imagination. █ Used as healthy finished sauces with pasta or as the start of melting pizza toppings, they are also perfect as hot dips to accompany traditional fries or spicy wedges.

So when the heat’s on this summer, keep it simple and reach for those ready-made sauces as a trusted start for your own creativity.

30 Take stock magazine

MX001548_008_FS_Bottle it_Take Stock July Ad_1A.indd 1

25/06/2012 13:58

School's out

so get the kids in With the long summer holidays approaching, there is an enormous opportunity for caterers to tap in to the lucrative family market and offer food and activities that appeal to both parents and children.

Take stock magazine 31

Play happy families this summer holiday without detering other customers

Many establishments resist being labelled ‘child friendly’ as the term can sometimes put off potential customers. Rather than being pigeonholed we look at how you can respond to the needs of all customers and resist the temptation of focusing on just one demographic. The trick is to look at your potential market and target your offering accordingly.

32 Take stock magazine

Here are Take Stock’s fantastic five tips for family catering success 1 Base your menu on feedback Instead of guessing what children want to eat and what their mums will let them - ask them!

This enables you to formulate dishes and a menu that you know will sell. Ensure you offer healthy options and take a tip from the continent where family eating is the norm.

Restaurants overseas often offer their full menu in half portion sizes. The Cross Keys in Holbeck, Leeds encourages youngsters to eat properly prepared fresh food which is often just a small version from the adult

3 Look at ‘zoning’ To avoid putting off customers without children, why not create an area just for families? This way noise is contained in one area. Some pubs now have indoor play areas to keep children entertained - which means happy parents who will stay and spend more!

To make the most of the summer months, why not invest in an outdoor play area with bespoke equipment. Make 'pester power' work for you, as children will beg their parents to return to eat at places they enjoy.

4 Chase profit opportunities Families and children can be an excellent source of revenue. In addition to meals, drinks, snacks and sweets are an area where you can make good profit.

menu. The most popular children’s meal is Little Cottage Pie which sells for £4.95

5 Provide activities for children

against the adult version which costs £9.

2 Inject some fun

Keep children busy and entertained. Offer

Children love interesting menus - so include

activities like colouring to keep them

colour, characters and make the dish

occupied at the table and think outside of

descriptions sound fun. They often respond

the box when it comes to entertainment.

well to photographs as descriptions of dishes

Magicians, activities such as pottery painting,

can be hard to understand, but a photo

treasure hunts and face painting are all

shows exactly what the dish is. First Choice

popular with families. You could consider

Food Service makes it easy to cater for kids

launching a Saturday kids club in a spare

with its children’s favourites including own

function room, where families can eat and

brand Fairway burgers and other staples

drink and children are entertained with DVDs

such as McCain chips.

and videos. The Cross Keys in Holbeck, Leeds did just that, as manager Paul explains, “It's free and means we are utilising space which is never used on a Saturday.”

Post mix syrups make ten times their original price for example and the profit potential on confectionary and other snacks is good.

Look at your market and tailor your products accordingly. For more upmarket establishments, look at offering more niche products that demand a premium price, such as organic and sugar free products.

For drinks, most Fairway members offer Belvoir Presses and Fentiman’s traditional bottled drinks such as Ginger Beer and Victorian Lemonade. For more mainstream outfits, look to the major brands for product ideas. Cadbury, Nestle and Mars have mass market appeal and are ideal for impulse purchases. They frequently give help with

The Saddle Inn in Preston installed play equipment, a skittle alley, mini soccer pitch, putting green, aviary, pet’s corner and pony paddock and provided a range of games and pastimes to keep little ones entertained in the pub.

It has become one of the most popular family pubs in Lancashire and won awards for its family-friendly approach.

point of sale material too.

Take stock magazine 33

T

.. .

ce oi is

c e h h

yours

Skilled Menu Management will guide customers to your more profitable dishes without any hard sell.

T

here’s an old saying 'you can take a

industry consultant, whose tools of the

horse to water, but you can’t make it

trade combine knowledge of psychology

drink' - in other words, you can suggest

with graphic design.

a choice to someone but you can’t make

They talk of communicating subliminal

them act on it. But that’s no longer the

messages through the lay-out, look and feel

case, according to the latest 'experts' now

of your menu, which will direct a customer’s

peppering our industry. They claim that

choice towards your highest profit dishes.

when it comes to ordering food, you can

They also promise you an increase in

make a customer’s mind up for them and

average customer spend combined with

that all you need to do is to put some

less wastage. So would you be right to

thought into the design of your menu.

invest in their services? Before you make

Called menu engineering, it is something

up your mind, you could try out some

all the big restaurant chains have bought

of their techniques when writing your

into, spawning a new breed of catering

next menu.

34 Take stock magazine

Look & Feel

Sweet Spots

Some of the chain restaurants have also

According to research by Gallup, the average

New research from San Francisco State

customer spends just 109 seconds reading

University suggests we read menus

product descriptions, if the brand is a

a menu before deciding on their order.

sequentially from left to right as we do

This finding has led chains like TGI Fridays

books and newspapers. As we’re reading,

to slash the length of its menus, which in turn

our eyes momentarily linger on the top

has reduced the number of dishes it offers

right hand corner of the page. In menu

to customers. This, it claims, has saved prep

engineering terms, this makes this space a

time - and time is money - in the kitchen, as

'sweet spot' - an area to highlight the dishes

well as reduced wastage to add to its overall

we most want to sell either because they are

profitability. To further emphasise a dish you

the cheapest for us to produce or, because

are keenest to sell, it is recommended that

they are the ones we cook the best, signature

you leave some white space around it so that

dishes that will return customers to us.

it stands out, or, alternatively, use a different

To make the customers' eyes stay on the

typeface (font) for its description or even,

'sweet spot' for as long as possible, menu

put it in a different colour.

design consultants recommend placing the

However, never use more than three different

menu items taking up that space in a box.

typefaces on your menu as this will dilute the

Framing or boxing off sections of your menu

drawing power of the font and stop the eye

(shading through colour gradation works too)

from resting in any one specific area.

is akin to highlighting the dishes it contains.

At the same time, avoid using greys and purples for your colour scheme as these colours apparently supress hunger so are unhelpful to food sales, while red and blues stimulate appetite.

Wording When writing your menu, keep the wording simple but if you want to emphasise a particular choice, subtle 'textual manipulations' are the way forward, according to the rules of menu engineering. Descriptive labelling can produce a positive effect, leading to higher customer satisfaction and higher perceived product value. At its simplest, this translates to adding 'light and fluffy, made with free range eggs' to precede the option of 'omelette'. You may want to re-describe your apple pie as 'made to grandma’s recipe' served with custard 'made with fresh milk

started including brand names in their popular consumer choice e.g. Minute Maid or Tropicana chilled orange juice.

Pricing Pound signs and zeroes should be left out, according to menu design consultants, as people spend more when they are not reminded of the cost. Their argument is that £15.00 looks much more money-focused and expensive than the trendily naked '15' and that £9.99 seems horrible compared to '9.50' or even '9.95'.

Some restaurants use 'decoys'. These are really expensive items that they place at the top of the menu so that other dishes look more reasonably priced. Research shows that most diners tend to order neither the most nor the least expensive menu items. Instead, they settle for a choice towards the middle price bracket. You can therefore play up or play down the price of a dish, depending on how much you want to sell it.

When offering a share platter, it is advised that it appears on the menu at the 'per person' rate e.g. if the dish costs £16, write up the price as '8 per person' because some diners will forget to double up when doing their mental arithmetic, especially if on a date. Couples tend to care less about price than other diners, as no one wants to look a cheapskate in front of someone they want to impress!

from our local farm'.

With your 'eye magnet' techniques in place, make sure your menu isn’t cumbersome to handle so that customers feel comfortable with it and can relax. Don’t over-crowd it.

A crowded menu is difficult to read and so puts customers under pressure. It is better to have separate drinks, dessert and children’s menus rather than squash everything together.

Relaxed customers are more likely to be happy customers, who will stay longer and so spend more. They are also more likely to come back if their experience is positive.

Take stock magazine 35

t e g r o f Don’t king a b r u o y s l a i t n e ess r e m m u S s i h t

nd a s r a g Su all r o f s p Syru aking your b tening ee w s d n a needs

www.tateandlylesugars.com 36 Take stock magazine

Business Booster

What the Dickens!

Book clubs are a novel way to draw in trade

U

se our national love of literature

They also run a creative writing group at their

to get thirsty bookworms into

pub, The Wheatley Arms, Ilkley. Says Group

your establishment.

host, Brenda McLoughlin, “our local library

Individual Inns has done this through its five

lends us the books and members choose titles in

pubs and the result is long standing, popular

advance. They soon become friends and enjoy

book clubs that create additional revenue and

reading together, while their loyalty boosts our

PR for the group.

reputation and footfall.”

The popular reading groups started in 2009

The groups have become so successful due to

at one pub and have now spread to all five of

word of mouth, but initial interest was drummed

the group’s pubs, which are based in Cumbria,

up via quirky promotional material on tables

Lancashire, North and West Yorkshire.

and in the entrances of the pubs. Staff also told customers about the groups.

Brenda believes the concept has been so

popular, due to the added value attendees get.

Each reading group has 12-16 members and a

waiting list, giving a combined membership of 60.

In addition to the reading groups, members get priority booking and VIP seating at in-house lunches or suppers and are offered outings to

the theatre and festivals. For Individual Inns, this means increased bookings at other times and increased custom at their other pubs, as they often visit other Individual Inn’s to eat on their day trips to festivals. To make the groups even

more special, Brenda often invites guest authors to attend. Recent visitors include Neil and Christine Hamilton. Ask what the key to the success of this format is and Brenda is quite clear, “work at giving the group extra value and members will reward you by staying for lunch after meetings, as they feel a strong connection.

The idea behind the groups is making pubs the hub of the community and building a sense of inclusion.”

Take stock magazine 37

The

Stock

Exchange

good health

The

heat is on

To stay hot in the bedroom, Julie Frankland explains why it’s crucial to keep your cool when the heat is on in the kitchen this summer.

38 Take stock magazine

This issue we introduce Julie Frankland who has written for many publications on the subject of health, including 'Esquire', 'She' and 'Mens Health'.

W

HEN it comes to showing some balls, you need look no further than Gordon Ramsay. Whatever

your opinion of his talents, ego and carefully crafted macho TV image, Ramsay has always been man enough to concede his low sperm count was a contributory factor in the need for him and wife Tana to undergo fertility treatment in order to have a family.

Of their four children, three - first born daughter Megan and twins Jack and Holly - were IVF babies.

Ramsay has referred to his low sperm count as an occupational hazard, squarely laying the blame for it on the hours, stress and heat of the kitchen and according to doctors, he’s most likely right, especially when he makes

What’s Norm?

On average, an ejaculation produces 2-6 millilitres of semen - that’s about half to a full teaspoon of liquid.

Sperm makes up about 5% of its volume (200-300 million sperm).

The rest is a mixture of sugar, protein, vitamin C, zinc and prostaglandins, which help the sperm travel through the womb.

Semen is low in calories - just five calories per teaspoon.

the point about heat.

It’s an accepted medical fact that sperm

█ Hang loose - chefs whites are

are known to develop best in cool

meant to be loose fitting. Don’t wear

surroundings - it’s why, after

yours tight and opt for cotton boxers

all, the testicles are on the

underneath.

outside of the body rather than

█ Step away from the oven - try and

being neatly tucked away inside.

ensure your workspace is as cool as

While there is workplace

possible and don’t place orders, work

legislation enabling employees

out rotas or anything else you may do

to down tools if temperatures

on a laptop with it perched on your

plummet, there are no similar

lap. According to a study by The State

regulations for when they soar.

At this time of year, chefs throughout the land are literally sweating their kitchens to make service. But, with new further highlighting the detrimental effects of heat exposure on male fertility, would-be dads among them ought to try and play it cool, according to Dr Paul Turek.

Says Dr Turek, who led the Californian study: “Couples prefer having kids naturally and not using technology.

To help them, there are lifestyle recommendations and ‘things to avoid’ as men attempt to conceive.”

with the thighs together, a posture

an

needed to balance the laptop, causes scrotal temperatures to rise by 2.1˚C, while laptops themselves can reach internal operating temperatures of

althy male ge he discharges a

research from the University of California

University of New York, just sitting

era av

bollocks off in often cramped, sauna-like

Recipe to help with making babies

bo ut

over 70˚C. █ Don’t unwind in a hot bath, take a shower instead as doctors have discovered that spending just 30 minutes per week having a soak can lower sperm counts. █ At the end of your shift, don’t use alcohol or cigarettes as props to help you chill as both have been shown to damage sperm. █ Eat a healthy diet, especially foods

50

rich in antioxidants to promote sperm

m

health. Folic acid, selenium and zinc

erm per milli litr n sp e io il l

have been shown to improve sperm counts and function. █ Timing - sperm counts are higher in the morning. Excessive ejaculation and prolonged abstinence are both known to adversely affect the count and quality of sperm so intercourse every two to three days is recommended for optimal sperm health. If you have any fertility worries, visit your GP.

Take stock magazine 39

We Grill

When we put Blur bassist and top cheesemaker Alex James under the Take Stock grill the answers bubbled up nicely and no prizes for guessing his best British dish of all time - cheese on toast!

O

n the back of the Britpop band’s

'Alex James Presents'.

a Life less Blurry', which tells of building his

global success, Alex bought a

Truly obsessed with his passion, Alex is a

dream business and the joys of country life

farm and turned to traditional

man on a mission.

with his wife and five children.

cheesemaking, producing amongst others

“I really do find cheese endlessly beguiling.

A tale of cheese compared to the chalk of his

'Blue Monday', a creamy Shropshire

“I’m staggered by the variety, although one

first book, which was an honest tale of rock

Gorgonzola Piccante Blue named after

thing I’d like to create is a new British cheese

and roll excess.

his favourite New Order track.

with holes in it like Emmental. I’m working

Music is back on his agenda at the moment

But it’s not all about niche markets and last

on it!”

with Blur confirmed to perform at the end-

year he teamed up with Asda to produce

Alex has just brought out his second

of-Olympics celebration party this summer,

a range of processed cheeses entitled

autobiography, 'All Cheeses Great and Small:

which Alex said was a tremendous honour.

40 Take stock magazine

What is your earliest food memory?

What dish means Best of British to you?

I really first discovered a love of food

It has to be cheese on toast - any cheese,

helping my Grandad cook great British

anytime day or night, it’s always just so right!

breakfasts for guests at his B&B in Bournemouth, where I grew up.

He was a properly trained chef and a really big influence on me and a great old fry-up has to be one of the finest things in the land!

My other unforgettable childhood food memory is fantastic family picnics during our annual campervan holidays in France - picnics in the sun, which seemed endless.

What would be your signature dish?

I don’t really have a signature dish - apart from providing the cheese board of course!

What’s your best kitchen gadget?

How does British cuisine now compare globally?

between a deep fat fryer and a pressure

There’s been loads of stuff, but I remember turning up at Sheekey’s fish restaurant in London while dressed as the cowboy from the Village People along with Joe Strummer as the Red Indian, Damian Hirst as a biker

Although we are the biggest consumer of

and Keith Allen as a hunky builder. We still

ready meals in Europe and still tend to look

got served!

at a chicken in terms of price rather than how nice it is as they do in France, I’d say the best British food is as good as anywhere

Favourite alcoholic drink?

in the world.

Beer - the best-ever drink with cheese.

Money no object - which restaurant and why?

Favourite soft drink?

The Blue Hill in Manhattan - a truly astonishing place which I’d revisit anytime.

I didn’t know how good American food could be until I went there while in New York with the band.

I’m terrible for gadgets, I love them. At the moment it’s a pressure fryer - a cross

What’s the funniest thing that happened to you in a restaurant?

Worst meal ever?

cooker which they use in fast food chicken

Luckily I for me, I always instantly forget any

restaurants.

bad meals!

A frothy Cappuccino.

Given the choice, fine dining or a free-for-all at home?

I really love a family meal at home, with all my kids it is always a great event and that’s when I’m happiest.

Nevermind the Colonel’s secret recipe -

TV Chefs - devils or angels?

these are what it’s all about. It cooks

Mostly, I think all the food programmes are a

chicken so quickly and juicily, fantastic!

force for good.

What are your favourite places to eat?

Sweet or Savoury?

No surprises here - anything cheesy!

I love eating out and will try anything, but one favourite place is Corrigan’s in Mayfair where they do great things with all types of game meats which I think are still under-rated.

Well Damian, would be a

What do you usually order when eating out?

Stilton, magnificent and

Honestly, the thing I probably order most is

a gooey Brie and Dave would

a kebab! Not much chance to grab one in the countryside and so whenever I’m in London I head for the excellent middle-eastern takeaways on the Edgware Road.

Otherwise, it really depends on what mood I’m in – I’m a bit of a food tourist. What I really like is going to a good restaurant and ordering something that elsewhere I might not try because I know it will be done perfectly. It’s a gamble that usually works.

polarising, Graham would be

Final Question

be a fine handmade goat’s

- if you and Blur

think of one for me - just

were cheeses on a plate, what would you all be?

cheese. Weird, but I can’t too many to choose from.

Turn the page for your chance to WIN Alex's latest book about his life of roquefort 'n' roll.

Take stock magazine 41

Drive your Snack Sales

• • • • •

Great profit potential Full snacking range Different pack formats for all occasions Marketing leading brands Maryland & Jammie Dodgers are VAT Free!

www.burtonsbiscuits.com

Eat Paella.co.uk are offering readers a Paella kit worth £28. Containing a 38” polished steel paella pan, 1kg paella rice, pimento dulce, paella seasoning, paella spoon and recipe card with cooking tips you'll have all you need to make the perfect paella.

To enter, send us your name and address to competitions@takestockmagazine.com by 31st August 2012.

Visit www.eatpaella.co.uk for more information.

A pizza oven worth £690 from Bernito Pizza Ovens

Plus 10% discount for Take Stock readers

competitions

A Paella kit

Win

Ideal for pubs, restaurants and cafes,

in numerous pubs, restaurants

Bernito pizza ovens is offering one lucky

and cafes. The ovens can be

winner a free pizza oven!

real crowd pleasers and offer a

Delivered and built free of charge,

real point of difference.

Bernito Pizza Ovens will provide a full

To enter, send us your most innovative

demonstration and all the equipment

pizza topping idea. The best idea will

you will need including a paddle, brush

win the oven.

and thermometer.

Entries must be received by 31st

Benito pizza ovens can also cook roasts,

August 2012. E-mail your entry to

barbecue and be used as tandoor ovens.

competitions@takestockmagazine.com

With over 40 years experience in the

Visit www.bernitopizzaovens.co.uk for

construction of kilns and ovens, Benito

further details of pizza ovens or call

ovens are made in England and are used

Bernard on 07528 631 852

To get your discount, tweet us @takestockmag and we'll direct message you the special code. You will need to follow us to be able to receive the message.

A copy of Alex James’ book, 'All Cheeses Great and Small a life less blurry.’

We have five copies of Alex James’ book to give away. To enter, send us your favourite cheese recipe to competitions@takestockmagazine.com by 31st August 2012.

Closing date for all this issue’s competitions: 31st August 2012. Postal entries can be sent to Cuco Communications Ltd, Nesfield House, Broughton Hall Business Park, Skipton, Yorkshire, BD23 3AE, clearly stating which competition you are entering. To enter online go to www.takestockmagazine.com or send an email to competitions@takestockmagazine.com. Winners will be selected at random or at the judges’ discretion, as appropriate. Please visit www.takestockmagazine.com for competition terms and conditions.

Take stock magazine 43

\

SMOKE OUTSIDE N

ow’s the time to get your big kit out in the garden and impress the punters with open air cooking on a grand scale.

And when it comes to grabbing an audience, little can rival the sight of an enormous smoker barbecue making mouthwatering ribs, chicken and burgers.

Designed to produce succulent smoked meats or fish of every type under all weather conditions these heavy-lidded beasts are available to suit any size outdoor space, or

Big boys toys Whether the weather be fine or whether the weather be not - here are three

depth of pocket.

The best of these black and steel monsters which look like Stephenson’s Rocket-originate in the US and are available from many UK suppliers, as the fashion for this healthy form of cooking continues to expand across Britain.

Green Mountain Grills is one well-established brand which produces two of the most successful smokers available - the Daniel Boone and its bigger brother the Jim Bowie.

Thankfully, the lid name plates are dropped from those sold outside the States - which will avoid unnecessary confusion between the famous knifeman of the Old West and the former presenter of Bullseye!

The Jim Bowie is a digitally-controllable pellet grill fuelled by blocks of compressed fragrant sawdust, to give predictable cooking times under any outdoor temperatures.

This fuel method is also economic as it cuts the risk of waste through overcooking and claims nothing should ever be burnt, as built-in thermometers govern the smoker’s temperature.

Another advantage over conventional open grills is the ability to control cooking times and give a steady flow of food due to the variety of rack heights within the smoking chamber.

Weighing in at about 12 stone and reaching

hot favourites for fantastic

shoulder height, the good news is it comes on

outdoor food.

metal can be moved easily to safety after use.

44 Take stock magazine

heavy duty wheels, so this valuable big lump of More info at www.greenmountaingrills.co.uk

fiery ring

T

o avoid the risk of burning a lovingly

These flat burners normally have two rings

-made outdoor Paella by cooking

of flame to ensure even cooking and are

on an open grill the simple answer is

powered from butane cylinders, making

to use specially-designed gas ring burners

them totally portable.

which can be nearly a metre across!

One specialist supplier which offers a full range of paella pans and extras is eatPaella, who import all their kit from leading Spanish manufacturer Vaello Campos, of Valencia - the birth place of this famous outdoor dish. See page 43 for details on how you can win a paella kit.

They offer six different gas rings, ranging from 20mm to a whopping 70mm in diameter to cope with the largest polished steel catering pans, which grow in size to be giant dishes 115mm in diameter that can hold 60 portions!

More info at www.eatpaella.co.uk

BAKING HOT O utdoor pizza ovens are

has a bronze finish with a hinged

the must-have summer

door and detachable chimney,

accessory claims a certain TV

which is useful for storage once

cook, whose name begins with Jamie.

wheeled away.

And he’s right!

They also provide custom-made

Mr Oliver has thrown his name behind

commercial versions to suit whatever

one brand of wood-burning pizza

scale of catering you require.

oven, but there is a wide range of

A full range of spatulas, accessories

manufacturers providing styles and

and grills come with every oven, plus

sizes ranging from Chicago brick to

free UK delivery.

more traditional Italian.

And once installed, all there is to do is

Bernito Pizza Ovens are based in

light the kindling, add perfumed timber

Shropshire, where they design and make

and watch the thermometer rise, ready

traditional ovens – including practical,

to bake those perfect pizzas!

portable versions on solid metal trolleys.

See page 43 for details of how you can

Their domed and cured clay oven

win a pizza oven.

More info at www.bernitopizzaovens.co.uk

Take stock magazine 45

Award Winning Wines

█ Tours

█ Cottages █ Shop

█ Mail Order

Made from grapes grown on the chalk hills of Hampshire, Coates & Seely wines have attracted immediate and widespread critical acclaim since their first release in 2011.

For more information or to make a purchase, visit our website www.coatesandseely.com or call us on 01256 896422.

www.camelvalley.com TEL 01208 77959 info@camelvalley.com

www.nyetimber.com

For over twenty years Nyetimber has had a single aim: to make the finest English sparkling wine, one to rival the very best in the world, including champagne.

Telephone 01531 890223

www.threechoirs.com

• English Wines • Daily Tours & Tastings • Restaurant and Hotel

Telephone: 0207 734 8490 info@nyetimber.com

Giles Cooke Master of wine and all-round nice bloke

www.alliancewine.co.uk

Rule Britagne!

F

ar from being portrayed as the laughing

English sparkling wines have much in

stock of the wine world, English wine is

common with Champagne - the blend of

now lauded as a worthy rival to Champagne.

Chardonnay, Pinot Noir and Pinot Meunier

Such is the belief in the industry, a new

is the same and the method is identical.

term for English sparkling has been coined

Where Champagne is all bling and marketing,

- Britagne - and the method of production

English wine is all about quality and you

mischievously called Methode Brittanique.

could do no worse than try Nyetimber

Vinegrowing is not a new phenomenon in

Classic Cuvee where 20 years of experience

the UK - it is thought that the Roman’s first

produce a fizz of great finesse and subtlety,

planted vines here and whilst interest and

more than a match for many Champagnes.

success has subsequently been fleeting

A more recent addition to the scene has

and elusive, it now seems that with a little

been Coates and Seely, whose Hampshire

help from global warming and improved

vineyards have yielded an inaugural Rosé

vinestock, English wine is here to stay.

that has wowed the critics. In a similarly

The iconic white cliffs of Dover are a clue to

sought after position is Camel Valley in

the secret success of English wines. Barely

Cornwall where the wines are reliably

80 miles apart, the regions of Champagne

brilliant and, unfortunately, quickly sold out.

and the southern Home Counties share

For those in need of something less frothy

similar climates and identical chalky soil

but similarly exuberant, Chapel Down’s

structures - both of which are ideal for

Coleridge Hill White is a thrilling explosion

growing grapes to make superb sparkling

of elderflower, granny smith apples and

wines and fresh aromatic white wines.

delicious citrus tang - the perfect summer’s

When looking to source English wines, it is

day white.

vital to understand that English wine refers

The economy may not give us much to

to wine made from freshly gathered English

celebrate but in the year of both the Jubilee

grapes. Avoid wines called British wine as

and the Olympics, the sold out signs going

this refers to wines made from reconstituted

up in English vineyards gives us ample

grape must bought from overseas - yuk!

reason to toast the success of our home

Nyetimber, Classic Cuvée RRP 36.99

Three Choirs Coleridge Hill RRP 10.99

Coates & Seely RRP 30.00

Camel Valley RRP 24.99

grown wines.

Take stock magazine 47

Flower Power

Take Stock leads you up the garden path to pick summer flowers to use in sweet and savoury dishes.

F

rom pansies to cowslips, geraniums and dandelions to nasturtiums and daisies, right now the UK is a meadow of edible

flowers that can be used not only to add colour and fragrance to your cooking, but also flavour and nutritional value-given that they contain antioxidants, minerals, vitamins and other health-giving substances, such as carotenoids and bioflavonoids.

A simple green salad can be transformed into something quite marvellous and exotic by adding a few flowers, while topping cupcakes with dainty violets or delicate rose petals can make for the prettiest of afternoon teas.

One of the most versatile cooking flowers is lavender. It belongs to the same family as many of our most popular herbs and its spikes and leaves make a great substitute for rosemary in breads, lamb dishes and stews.

Use the spikes or stems for making prawn or fruit kebabs. Its flowers add a beautiful colour to salads and with their lemon and citrus notes, taste good in a glass of

Loving Lavender Make lavender tea by adding two teaspoons

Grow Your Own Cooking Flowers

of flowers to boiling water, sweetening to

Flowers from some florists, nurseries or

taste with honey. Lavender tea taken at bedtime is said by herbalists to help promote good sleep. It is also used to calm anxiety, soothe tummy problems and ease the pain of headaches, backache and arthritis. When cooled and applied to the skin, it can help heal cuts, wounds and sores and was used for such on injured soldiers up until the end of the First World War.

garden centres may have been treated with pesticides not labelled for food crops, so, if you are planning to use them in your cooking, check first or to be on the safe side, use the Internet to Google organic growers. Many of them supply seeds.

Even if you are short of space, most edible flowers grow well in pots, hanging baskets and containers, including lavender, pansies, heartsease, violets, nasturtiums, cowslip, oxlip, primroses, geraniums and pot marigolds. In addition to being good ingredients, you can also use them to brighten up doorways, windowsills and patios. Always choose the flowers that appear the most perfectly ripe and ready for cooking. These will be most flavourful (select your flowers as you would fruit i.e. pick blooms with the fullest colour, passing

Champagne, with chocolate cake or as a

over any that seem wilted or less ripe).

garnish to sorbets and ice creams.

Why not try our two lavender recipes opposite:

48 Take stock magazine

Lavender Shortbread Biscuits (serves 24) INGREDIENTS Butter 350g softened Caster sugar 125g Icing sugar 4 tbsp sifted Fresh lavender (flowers) 2tbsp finely chopped Fresh mint leaves 1 tbsp chopped Lemon zest 1 tsp grated Plain flour 325g Corn flour 65g Pinch of salt

METHOD █ Cream together butter, caster sugar and icing sugar until light and fluffy. █ Mix in the lavender, mint and lemon zest. █ Add in flour, corn flour and salt, mixing until well blended. █ Divide dough into two balls, wrap in clingfilm and flatten to about 2.5 cm thick before resting in fridge for about one hour. █ Preheat oven to 170˚C/gas mark 3.

█ On a lightly floured surface, roll dough to 6mm thickness. Cut into shapes with scone or biscuit cutters. Place on baking tray. █ Bake for 18 to 20 minutes until the biscuits begin to brown at the edges. Cool for a few minutes before transferring to a rack to cool completely.

Lavender Chicken (serves 4)

INGREDIENTS Chicken 4 skinless, boneless breast fillets Bacon 8 rashers Fresh lavender 12 sprigs Chilli flakes, to taste Salt and freshly ground black pepper Cheddar cheese 120g of grated

METHOD █ Preheat oven to 200˚C/gas mark 6.

█ Place 3 sprigs of lavender on top of each chicken fillet. Wrap two slices of bacon round each chicken piece, keeping the lavender inside. █ Place chicken into a shallow oven-proof dish and season with salt, pepper and chilli flakes. █ Put dish on top shelf of oven and bake for 20 minutes, turning once. Turn again so the lavender is on top and sprinkle with the grated cheese before baking for a further 10 minutes to melt cheese.

Take stock magazine 49

And finally...

Food for Thought The great British fishing industry embodies food foraging in its grandest form as the freshest, wildest produce is harvested from our seas.

A

nd after gruelling talks EU ministers

More good news is that haddock and prawn

“We took an approach which reflects the

have hammered out a new deal

stocks have increased so healthily, that their

need for conservation of all our fish stocks

which still restricts fishermen’s

catch levels have been significantly increased.

while protecting the economic interests of

catches next year, but offers hope of

Cod is still struggling to recover and the

the industry.”

long-term recovery.

number of days when boats can put out

So, this summer, let’s celebrate our fantastic

The best news is the agreement in principle

in search of the nation’s favourite fish will

fishing tradition with hope of a sustained,

that discarding fish caught by accident

stay limited.

bright future for British seafood!

which exceed quotas should be phased

But the Government is pleased with the latest

out by 2018.

round of talks, said UK Fisheries Minister Ben

And that could apply to mackerel and herring

Bradshaw: “We have successfully defended

within two years with cod, haddock, plaice

the number of days our boats are allowed

and sole to follow, if the proposal is firmed

to fish,” he said.

up in future meetings.

Joke: Q Why do the Spanish

catch so many fish?

A Because they castanets.

(If you can better this awful homemade joke we'd love you to tweet us @takestockmag)

50 Take stock magazine

u o y d n a r b e Th can trust • Pioneers in the drive to improve sustainability • Developed an award-winning ‘Fish For Life’ programme

is…

• The Young’s Seafood’s corporate fish & seafood Sustainability programme and is based on two key pillars:

The Ten Principles of Responsible Fish Procurement Total Commitment to Risk Assessment on Global Fisheries • Exclusive to Young’s Seafoods – its in our DNA...

• Endorsed & recognised by a number of external agencies and is an award winning sustainability programme • The key to differentiating Young’s Seafood from other seafood companies and confirms our position as the most responsible seafood sustainability business in Europe • Goes way beyond the criteria for MSC

For more information please visit our website www.youngsforchefs.co.uk or phone 0800 132 096